FV Foods and Mhel’s gets Bigger

Written by Melchor Galeon
Sunday, 03 July 2011

In this competitive world of business you are either growing or dying if you did not performed well. Growing well and smoothly is a business art form. And all growth must come from a firm’s capability and capacity to grow. Over the time, business firms gain knowledge and skills that will help them in order to succeed. Business owners must be innovative and idealistic enough in order to survive. New strategies, new methods and new technology can improve the speed of meeting customer’s demands and needs, and are great places to start if you are tying to increase growth capability.

Running a business is a serious task and maintaining a business is a big challenge. FV Foods and Mhel’s took this challenge as a wider venue of learning. And we were blessed because this year is a great year for us. Aside from product development and satisfying the needs and wants of our clients, we are now expanding again. We grow controlled and at reasonable pace.

As we get bigger and better we promised of reaching our clients where ever they are and what ever they need. We always listen to what our clients’ demands. We completely understand every aspect of their needs. By listening to your customers we learned the most important principle of all and that is, they will show the direction you need to grow.

It is our hope to introduce our products to the mainstream Canadian market for people of other races and / or ethnicities to enjoy our wonderful treats and take part in our amazing tradition of giving! To all of you who are patronizing our products, Mabuhay and Maraming Salamat po (Thank You Very Much!)

Some Filipinos have referred to FV Foods as "the Filipino's Dufflet" — a homage to Dufflet Pastries, a Toronto institution. Like Dufflet's, Flor hopes FV's pastries might be sold in cafés, food shops and high-end supermarkets.

Mel was always keen in business – from a young 10 year old kid , He started a small business of renting out komiks, selling yemas and turrones cooked by his aunt in school. When he was in his 3rd year in college as a nursing student, he opened a store in his mother’s house selling pasalubong sweets, longanisang Lukban, puto seko, yema, etc.

Mel makes about 50 traditional Filipino desserts, breads and snacks. They're mostly sold wholesale in 50+ Filipino and Asian stores across Greater Toronto and in Ajax, Windsor, Hamilton, Brampton, Winnipeg and Montreal.

Mel got the idea to sell baked goods after joining a Filipino trade and tourism exhibit at the CNE in 1998. He had brought some pastries that were native to his hometown of Sariaya in Quezon, a province south of the capital, Manila, that is famous for its sweets and sausages.

Ensaymada — eaten any time of the day, either as breakfast fare or a snack, and sometimes topped with shredded cheese — is the Filipinised version of the Ensaimada de Mallorca. Culinary historians often say that about 80 per cent of Filipino food has Spanish influences.

Our Mission: To bring you quality sweets, breads and pastries that caters to your distinctive taste that makes you feel at home. After all, the homesickness and cravings of fellow Filipinos started this wonderful business. Your thoughtfulness of bringing pasalubong (treats) to your loved ones is an undeniable trademark of our heritage that stands out in our multicultural community.

Another popular treat is Food for the Gods. These moist, chewy bars often make their appearance at Christmas time in the Philippines, when Filipinos — who are known for their sweet tooths — splurge on walnuts and dates, which are imported and therefore expensive.